Remove leaves from kale stems by running a sharp knife down each side. Chop kale into small bite size pieces.  Rinse, drain, pat dry and set aside. This process should yield about 8 cups of green kale leaves.

Place diced apples in orange juice to prevent oxidation.  Drain apples and add to kale greens. Add blueberries and ½ cup pecan halves; toss well with salad forks.

Pour favorite fruity dressing over salad and add remaining pecan halves and sprinkle on vegan feta cheese.  Serve equal amounts on salad plates and enjoy.